Best 2 Ted Williamss Fenway Chowder Recipes

Indulge in the legendary flavors of Fenway Chowder, a hearty and comforting dish steeped in the history of Boston's beloved baseball stadium. Discover the original recipe served at Fenway Park, a tantalizing blend of fresh clams, tender vegetables, and a rich broth infused with the essence of the ballpark. Explore variations that elevate this classic, such as the creamy New England-style chowder, bursting with seafood and a velvety texture, and the smoky bacon-infused version that adds a delightful twist to the traditional flavors. Each recipe promises a unique culinary experience, capturing the spirit of Fenway Park and satisfying chowder cravings like never before.

Check out the recipes below so you can choose the best recipe for yourself!

JFK'S NEW ENGLAND FISH CHOWDER

JFK's New England Fish Chowder image

Wondering what the former president liked to eat? Fortunately, the Kennedy Library provides an answer. In March 1961, a handicapped girl named Lynn Jennings wrote to Kennedy asking what he liked to eat. "Please reply to her," Kennedy's secretary advised in a handwritten memo. "She will be extremely happy. Do not mention anything in the letter about her handicap please!" Kennedy passed along the recipe for New England Fish Chowder, one of his favorite dishes.

Provided by Mike Pellerin

Categories < 60 Mins

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs haddock
2 ounces diced salt pork
2 onions, sliced
4 large potatoes, diced
1 cup chopped celery
1 bay leaf, crumbled
1 quart milk
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
Remove bones from fish.
Saute diced pork until crisp, remove and set aside.
Saute onions in pork fat till golden brown.
Add fish, potatoes, celery, bay leaf, salt and pepper.
Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
Simmer for 30 minutes.
Add milk and butter and simmer for 5 minutes.
Serve chowder sprinkled with pork dice.

Nutrition Facts : Calories 551.8, Fat 18.5, SaturatedFat 9.2, Cholesterol 140.8, Sodium 1060, Carbohydrate 54.5, Fiber 6.3, Sugar 3.8, Protein 41.6

NEW ENGLAND FISH CHOWDER

New England Fish Chowder image

This recipes is adapted from ''One Big Table'' by Molly O'Neill, where it is titled, "Ted Williams's Fenway Chowder." I always say I am not a big fish eater, but somehow I really like fish chowders.

Provided by threeovens

Categories Chowders

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons lard or 3 tablespoons vegetable oil
1 small onion, minced
1 large shallot, minced
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
2 teaspoons Lawry's Seasoned Salt
2 teaspoons Old Bay Seasoning
2 teaspoons dried thyme
1 1/2 teaspoons dried garlic flakes
8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination)
1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops)
4 cups whole milk
2 cups half-and-half
1/4 cup dry sherry
1 lb mussels, scrubbed and debearded (in the shell)
1 dozen oyster, chopped with their juice (about 8 ounces)
2 small white potatoes, peeled and diced small
1/2 cup corn kernel (fresh or thawed)
2 teaspoons fresh lemon juice
1/2 cup heavy cream
kosher salt & freshly ground black pepper

Steps:

Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.

Nutrition Facts : Calories 362.6, Fat 16.3, SaturatedFat 8.7, Cholesterol 110.4, Sodium 349.1, Carbohydrate 21.2, Fiber 1, Sugar 6.2, Protein 26.9

Tips:

Use fresh, high-quality ingredients: This will make all the difference in the flavor of your chowder.
Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch.
Use a good quality clam juice: This is the base of the chowder, so make sure it's flavorful.
Don't be afraid to experiment with different types of seafood: You can use any kind of seafood you like in chowder, such as shrimp, lobster, or mussels.
Serve chowder with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Ted Williams' Fenway Chowder is a classic New England dish that is perfect for a cold winter day. It's hearty, flavorful, and easy to make. With a few simple tips, you can make a chowder that will rival the one served at Fenway Park. So next time you're in the mood for a comforting bowl of chowder, give this recipe a try. You won't be disappointed.